Wine Oxygen Management: White Paper
Let’s face it, wine has been around for a very long time and it’s one of the world’s most popular alcoholic beverages, but it’s also the most critically judged – particularly by the people who love it the most. As wine lovers get better at understanding the differences between a good and a bad drop, every part of the wine making process becomes more complex.
The newest trend to improve wine quality is the management of maintaining the right balance of oxygen levels within it. This is said to be the key to developing a wine’s unique profile and prolonging its shelf-life so that it can improve its taste as it ages. The most precocious winemakers today have worked out a way to identify the main parameters to perfectly manage the measurements of compounds in wine, by differentiating the polyphenols on one side and oxygen on the other.
To do this, analysers are used to allow winemakers to measure the oxygen levels in a winery, including oxygen dissolved in wine and in gas phases. Oxygen can be measured at every stage of the winemaking process, including vinification, ageing, closure selection, and bottling.
In this whitepaper, we will explore the fundamentals of wine oxygen management, and how the many key methods of managing oxygen levels during the bottling process can ensure your wine has the best possible taste, quality, profile, and shelf-life, to set it apart from the rest.
To better understand this process, Jet Technologies has worked alongside Vinventions to recognise best practice for wine oxygen management.
In this white paper we cover:
- Wine shelf management at bottling
- What are the 3 sources of oxygen in wine bottle?
- Oxygen management - Why is it essential?
- Studies and experiments: average bottling performance
- Best practice during bottling
- Methods for managing gas during bottling
- Solutions for better wine quality, profile, and shelf-life
Download the white paper by filling in your details in the form above.